Shrimp-Ball Soup with Roasted Pepper and Tomato

• 8 ounces shrimp, well chilled
• 1/4 small onion, very finely chopped
• 14 ripe, medium-large tomatoes, cored, seeded and finely chopped
• 1 large egg yolk
• 2 tablespoons flour
• 1/2 teaspoon dried oregano
• A generous 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 medium fresh chile poblano, roasted and peeled, seeded and sliced into thin strips 1 inch long
• 1 ripe, medium-small tomato, roasted or boiled (see Notes), cored, peeled and roughly chopped OR 1/2 15-ounce can tomatoes, well drained and roughly chopped
• About 4 1/2 cups ( 1/2 recipe) fish broth
• Salt, about 3/4 teaspoon
• 1/4 cup loosely packed, roughly chopped fresh coriander (cilantro)
• 1 to 2 limes, quartered

1. The shrimp mixture: Peel the shrimp and devein them by running a knife down the back to expose the dark intestinal track and scraping it out.
2. Chop them finely: To chop by hand, use a large, sharp knife to cut the shrimp in small bits, then rock and chop, working the knife back and forth for several minutes, until the shrimp forms a coarse-textured paste.
3. For machine chopping, either run the shrimp through the meat grinder fitted with the fine plate or use a food processor to chop the shrimp into a coarse puree (do it in two lots, pulsing 4 to 5 times for each lot).
4. Place the shrimp in a mixing bowl.
5. Add the onion, tomato, egg yolk, flour, oregano and salt, and mix thoroughly.
6. Cover and refrigerate until youre ready to finish the soup.
7. The broth: In a large saucepan, heat the oil over medium.
8. Add the onion and fry until just browning, about 7 minutes.
9. Add the chile strips and tomato and fry for 3 or 4 minutes longer to reduce the liquid a little.
10. Stir in the broth, bring to a boil, cover and simmer 15 minutes over medium-low heat to blend the flavors.
11. Season with salt.
12. Finishing the soup.
13. Fifteen minutes before serving, poach the shrimp in the gently simmering broth: Drop in rounded tablespoons of the shrimp mixture, simmer gently for 8 to 10 minutes, then remove from the fire.
14. Ladle the soup into bowls and sprinkle with the chopped coriander.
15. Serve with the lime wedges on the side.

shrimp, onion, tomatoes, egg yolk, flour, oregano, generous, vegetable oil, onion, fresh chile poblano, tomato, fish broth, salt, fresh coriander

Taken from www.cookstr.com/recipes/shrimp-ball-soup-with-roasted-pepper-and-tomato (may not work)